Candied Lamb Lollipops With Fig-Port Reduction Sauce

5 from 1 vote

Candied Lamb Lollipops With Fig-Port Reduction Sauce

Serve these candied lamb lollipops for a scrumptious appetizer, or over rice for your new favorite dinner. The sweetness of the figs in the sauce is beyond delicious. Trust us.

Prep Time25

Cook Time20

Marinating Time4

Course: Main Course

Cuisine: American

Keyword: gluten-free main dishes, lamb chops, lamb recipe, meat recipes

Servings: servings

Calories: 101kcal

Author: G-Free Foodie

Ingredients

For the lamb:

3-4 cloves fresh garlic
¼ cup turbinado sugar
2 tablespoons fresh parsley, chopped
2 tablespoons fresh rosemary, chopped
1 teaspoon each salt and pepper
Olive oil
1 rack of lamb, bones frenched

For the sauce:

½ cup fig jam
½ cup chicken or vegetable stock
3 tablespoons Port wine

Instructions

To marinate the lamb:

Place the first 5 ingredients together in a blender or food processor and pulse with olive oil until a paste forms. Coat the lamb with the paste, and allow to marinate in the refrigerator for at least 4 hours (24 is best).

To prepare the lamb lollipops:

Preheat your oven to 400 degrees F.
Place the lamb rack on a parchment-lined sheet pan, and bake for 12-15 minutes for medium-rare. Remove from the oven and allow to rest for 10 minutes before carving.
While the meat is cooking, add all of the sauce ingredients to a saucepan over medium heat, and stir to combine. Simmer to reduce by half, about 8-12 minutes.
Serve lamb chops with sauce drizzled over the top and enjoy.

Video

Notes

Serve two chops over pilaf as a meal, or single chops on a platter as an appetizer.

Nutrition